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| Photo: Steven Lawson |
400g cooked chickpeas
500g butternut squash (sweet potato and pumpkin are also good)
50g spinach roughly chopped
1 small onion, diced
2clove garlic, crushed
1cm ginger, peeled and finely chopped
1 tbs sultanas
1 tbsp curry powder
(see separate recipe, alternatively you can use a per mix of mild curry
powder)
2 tbsp flaked almonds, toasted
2 tbsp freshly chopped coriander
1 packet filo pastry
4 tbs melted butter (or soy cream if vegan)
Salt & pepper to taste
Dice butternut squash into approx 2cm cubes, lightly oil and roast at
180c for approx 25min or until cooked through.
Sauté the diced onion in a splash of vegetable oil over a medium heat
for 5min minutes, add ginger, crushed garlic, curry powder and cook for a
further 5 minutes
Add, sultanas, cooked chickpeas, spinach and butternut squash salt and
pepper and, cook for a further 10 minutes
Remove from heat and add the flaked almonds and chopped coriander, taste
and adjust season if necessary
Unroll filo pastry and divide in half lengthwise, cover with a damp tea
towel
using a pasty brush, brush a piece of filo with butter or soy cream, put
another piece of pastry over the first one, brush again, put a heaped
tablespoon of filling at one end of pastry and fold over forming either a
triangle or a rectangle, fold over until pastry forms a parcel
Brush top with butter or soy cream and sprinkle with raw flaked almonds
repeat until you have used up all filling and pastry
bake at 180 degrees C for 20 minutes until golden, serve with yoghurt or
chutney
